Great Vanilla CupcakeMay 29, 2008 at 9:40 pm | Posted in Cupcakes, Dessert | 11 Comments
Tags: cupcake, williams sonoma
When my sister gave me The Great Cupcake Pan for my birthday last week, I didn’t need to wait long for a reason to try it out…my daughter lost her 5th tooth today!
So, in honor of my 5 year old daughter loosing her 5th baby tooth, I present…
THE GIANT VANILLA CUPCAKE!!!!
I used the recipe from the package and LOVED it! (Surprising for Williams Sonoma) This will be my go-to recipe when a fantastic tasting vanilla cake is needed.
Great Vanilla Cupcake
- 3 2/3 all purpose flour
- 2 tsp baking powder
- 1 1/4 tsp salt
- 1 1/3 cups unsalted butter
- 2 1/3 cups granulated sugar
- 5 eggs lightly beaten
- 4 tsp vanilla extract
- 1 1/3 cups skim milk
Have all the ingredients at room temperature.
Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Bake until a toothpick inserted into the center comes out clean.
This photo shows just how big this cupcake is. My daughter was thrilled! To find the Great Cupcake Pan, go to Williams Sonoma and get The Giant Cupcake Pan. The top and bottom are made of cake. And the top half is covered in marshmallow fondant (yep, I still need to work on it).
…the possibilities are endless with this one! Oh, and Pam for Baking is all I needed to get this cake to slide right.